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Red Cabbage Slaw with Turkey Cracklings

Source: Food & Wine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 8
8 ounces reserved skin from the turkey
1/4 cup olive oil
1 large head of red cabbage--halved, cored and finely shredded
2 bunches of scallions, cut diagonally into 1-inch pieces
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
4 heads of Bibb lettuce, separated into leaves
In a large enameled cast-iron casserole, cook the turkey skin over moderately low heat, turning occasionally, until 1/4 cup of fat has been rendered and the skin is browned and crisp, about 15 minutes. Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.

Add the olive oil to the rendered fat in the casserole and raise the heat to high. Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes. Add the scallions, balsamic vinegar, honey, and lemon juice and toss for 30 seconds; season with coarse salt and pepper.

Arrange the lettuce leaves on a large platter and spoon the slaw on top. Sprinkle with the turkey cracklings and serve.

NOTE: The recipe can be prepared through Step Two up to 1 day ahead; cover and refrigerate the cabbage and turkey cracklings separately. Reheat the cabbage and cracklings on the stove before serving.

Recipe created by Sanford D'Amato.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 240
Fat. Total: 18g
Fiber: 4g
Carbohydrates, Total: 16g
Sodium: 36mg
% Cal. from Fat: 68%
Cholesterol: 26mg
Protein: 7g
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